This channel is set up with the intension of helping people to lose weight. I was with Weight Watchers and lost weight but there wasn't may start to finish food recipes so all of these videos will incorporate weight watcher points to help others cook and create great healthy food and incorporate the weight watcher points with every recipe.
Can you make yellow mustard powder with just yellow mustard so as to make your mustard pickles? Instead of colemans, etc. And cant you just use a grinder or must you use mortar and pestle?
You can make whatever colour mustard powder you choose however The yellow and brown was taught to me when I was very young by an elderly Indian woman. For my recipe I use yellow and brown and yes if you have a grinder you can use that too instead of grinding by hand. Hope that helps.
good idea. i tried that in the begining too but they still came out too thick for me so used a rolling pin to get them even flatter. Might go back to the tortilla press again for speed tho as now instead of using parchment paper to press I cut up a plastic pastry mat so that might make them thinner so thanks for the reminder
As someone who regularly makes the South Indian crepe, dosa, I was fascinated by your technique of spreading the batter with a brush! Will try and thanks for this video
I totally agree with the chew them but digestion begins in the mouth before digestion in the stomach, so blending is just a quicker way to chew and no nutrients are lost, just saves jaw time. LOL
@@foxsweightwatcherkitchen854 nonono, chewing and machine blending are two VERY different things. You can never chew enough to make every piece of food in your mouth into a fine paste or powder. there will always be large unchewed pieces with will help ease hunger in your stomach, and won't spike your sugar. chewing your food also makes the hunger go away faster a.k.a preventing over-eating. Plus it makes your teeth stronger. we aren't babies, stop being lazy, start chew your food. LOL
Yes you can use any co;our lentils , even chickpeas and other pulses too. they will all taste slightly different and the blending times especially green and brown lentils will vary but they can all be soaked and blended and will all make the flatbread. hope that helps you. good luck.
Glad to help. also you can do lentil buns too. Havent done a video on this but heres the ingredients 1 cup red lentils 1/4 cup whole psyllium husk 1/4 cup water 1 Tbsp. olive oil 1 Tbsp. lemon juice or vinegar 2/3 tsp. baking soda 1/2 tsp. salt Soak the lentils as per flatbread then drain water off next day. Blend then Mix it all together and you get a dough ball, you can make buns the size you want. they are not light and fluffy they are more like a bagle but still yummy. bake in 180 oven for 15-20 mins Can be stored in an airtight container for upto 1 month.
You can cook the chicken anyway you like so if air fry is your way then do that. With chicken Tikka so long as its marinaded to absorb the flavour you can pan fry,air fry,oven cook or grille
Glad you like the recipe, I also make lentil rolls too but havent posted a video but someone else does pretty much the same here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eRpgbV022Eo.html
Just seen this video this spring. Have been making them ever since. 👍 Great job explaining the how to. And yes …patience…is a virtue with these flatbreads 🍁Thank You 🇨🇦
Sorry for the delay..Both of these are a blend of indian powders. Garam masala is a common used blend for lots of curry dishes and Madras is a flavour powder...it comes in mild or hot..wouldn't recommend using too much of the hot as it not only burns the tongue but leaves a strong after taste..my blend I use the mild madras powder for the flavour not the heat..hope that helps
Curries & aromas..bliss in the air! Thank you for sharing your videos & recipes! I made a homemade garam masala batch some time ago, recipe from the islands, but wanting to locate it as nothing compared to it. Looking forward to trying all of these. Thank youuuu!!
Hi. I'm SO looking forward to making these chips - but - Can I make them without oil as I'm oil free...Hoping you say yes. Warm wishes from a Scottish girl....
Hello Areem, it's worth trying to heal up your pan to make it hotter then pouring the batter, lowering the heat a wee bit. Otherwise control the water initially added. All the best.
Many thanks, I have 2 questions if I may, trying to source the seeds in Thailand I am told the white mustard seeds are actually the yellow ones, and the brown seeds are called Indian mustard seeds? also, can you use a coffee grinder to grind the seeds, or is it too fierce?
normal indian mustard powder is yellow and brown but i don't think colour really matters as they all pretty much taste the same. I have used various colours over the years and there is no difference so long as you add the turmeric powder then it tastes almost the same...with regard to the coffee grinder you can use what ever grinds them up. years ago I only had a small pestle and mortar which after lots of grinding made my hands sore hence now using a grinder...hope that all helps
